Savory Grilled Balsamic Artichokes
Elevate your vegetable grilling game with these Savory Grilled Balsamic Artichokes. A delightful blend of balsamic vinegar, soy sauce, and ginger brings out the natural earthy flavors of the artichokes, while grilling adds a smoky touch that takes these beauties to the next level. Perfect as an appetizer or a side dish, these artichokes are easy to prepare and will impress your guests with their presentation and taste. With each bite, you'll savor the tender flesh combined with the deliciously charred edges.
8
Servings
N/A
Calories
6
Ingredients
Ingredients
large artichokes
4 (trimmed with tops sliced off)
balsamic vinegar
1/4 cup (none)
water
1/4 cup (none)
soy sauce
1/4 cup (none)
olive oil
1/4 cup (none)
minced ginger
1 tablespoon (freshly minced)
Instructions
1
Begin by preparing the artichokes. Slice off the tops crosswise and trim the stems to about 1 inch in length.
2
Next, boil or steam the artichokes in a large pot until they are tender enough that a knife can easily pierce the bottom or a petal can be removed with slight effort. This usually takes about 30-40 minutes.
3
Once cooked, drain the artichokes and let them cool until they are manageable to handle. Once cooled, cut each artichoke in half lengthwise and use a spoon to scrape out the fuzzy center along with any purple-tipped petals.
4
In a large resealable plastic bag, combine balsamic vinegar, water, soy sauce, olive oil, and minced ginger. Seal the bag and shake gently to mix the marinade ingredients well.
5
Add the prepared artichokes to the bag, ensuring that all sides are evenly coated with the marinade. For the best flavor, let the artichokes marinate in the refrigerator overnight, but allow at least one hour if short on time.
6
After marinating, remove the artichokes from the bag and let any excess marinade drip off. Preheat your grill to medium heat.
7
Place the marinated artichokes cut side down on the grill. Grill them until they are lightly browned on the cut side, approximately 5 to 7 minutes.
8
Aim to get a nice char on the petals by turning the artichokes over and drizzling on some of the reserved marinade. Continue grilling for an additional 3 to 4 minutes until the petal tips are lightly charred.
9
Serve the grilled artichokes hot or allow them to cool to room temperature before serving. Enjoy the smoky, tangy flavor of these beautifully grilled delights!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Grilled Balsamic Artichokes?
They are a flavorful vegetable dish where artichokes are boiled, marinated in a balsamic-ginger blend, and then grilled for a smoky, charred finish.
How many artichokes do I need for this recipe?
The recipe calls for 4 large artichokes, which typically serves 8 people.
What ingredients are in the balsamic marinade?
The marinade consists of balsamic vinegar, water, soy sauce, olive oil, and freshly minced ginger.
How should I prepare the artichokes before cooking?
Slice off the tops crosswise and trim the stems to about 1 inch in length before boiling or steaming.
How long does it take to boil or steam the artichokes?
Artichokes generally take between 30 to 40 minutes to become tender enough for grilling.
How do I know when the artichokes are done boiling?
They are ready when a knife can easily pierce the bottom or a petal can be removed with very little effort.
Which parts of the artichoke should be removed after boiling?
After cutting them in half, use a spoon to scrape out the fuzzy center and any purple-tipped petals.
How long should I marinate the artichokes?
For the best flavor, marinate them overnight in the refrigerator, though at least one hour is required if you are in a rush.
What is the easiest way to mix the marinade?
Combine all marinade ingredients in a large resealable plastic bag and shake it gently to mix.
What grill temperature is best for these artichokes?
The grill should be preheated to medium heat for optimal browning and charring.
Which side of the artichoke do I grill first?
Place the marinated artichokes on the grill cut side down first.
How long do the artichokes need to grill on the cut side?
Grill the cut side for approximately 5 to 7 minutes until they are lightly browned.
How do I get a nice char on the artichoke petals?
Turn the artichokes over and grill for an additional 3 to 4 minutes, drizzling on reserved marinade to help the charring process.
Can these grilled artichokes be served cold?
Yes, they can be served hot immediately after grilling or allowed to cool to room temperature.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe categorized under vegetable dishes.
Can I use a different type of vinegar?
While the recipe specifies balsamic for its unique sweetness and tang, other vinegars could be used but will change the flavor profile.
What is the purpose of adding ginger to the marinade?
Minced ginger adds a fresh, zesty kick that complements the earthy flavor of the artichokes.
How many servings does this recipe provide?
This recipe is designed to yield 8 servings.
Is it necessary to use a plastic bag for marinating?
A resealable bag is recommended for even coating, but a shallow glass dish can also be used if the artichokes are turned occasionally.
Can I use bottled ginger instead of fresh?
Freshly minced ginger is recommended for the best flavor, but bottled minced ginger can be used as a convenient substitute.
What makes the edges of the artichokes charred?
The high heat of the grill caramelizes the sugars in the balsamic vinegar and the natural fibers of the artichoke petals.
Is this a healthy recipe?
Yes, it is a healthy vegetable-based side dish that uses heart-healthy olive oil and provides the nutrients found in fresh artichokes.
Can I grill these on an indoor grill pan?
Yes, an indoor grill pan over medium heat will produce similar results, though you may lack the traditional outdoor smoky flavor.
How do I trim the artichoke stems?
Use a sharp knife to cut the stem so that only about 1 inch remains attached to the base.
Should I salt the water when boiling the artichokes?
The recipe doesn't require it as the soy sauce in the marinade provides significant sodium, but you can salt the water if desired.
What is the best way to clean out the 'choke'?
Once the artichoke is halved, a standard metal spoon is the most effective tool for scraping out the fuzzy center.
How do I serve these as an appetizer?
Serve them on a large platter, perhaps with a side of the remaining marinade or a dipping sauce of your choice.
Can I use smaller artichokes for this recipe?
Yes, but you will need to adjust the boiling and grilling times as smaller artichokes cook much faster.
What does the balsamic vinegar contribute to the dish?
It provides a tangy acidity and a touch of sweetness that balances the savory soy sauce.
Do I need to peel the stems?
It is not strictly necessary for this recipe, though some people prefer to peel the outer layer of the stem for a more tender texture.